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Ingredients
Serves: 16

40 g (1/4 cup) blanched almonds

1 egg

110 g (1/2 cup) caster sugar

1/2 teaspoon baking powder

55 g (1/2 cup) ground almonds

120 g (1 cup) semolina

1/2 teaspoon grated lemon zest

4 drops almond essence

DirectionsPrep:25min › Cook:10min › Ready in:35min

Use a large baking tray and line with baking paper. Preheat the oven to 200°C. Chop almonds finely. Spread on a plate and set aside.

Place egg and sugar in a bowl and beat until pale and fluffy. Add remaining ingredients; stir well.

With moistened hands, shape the dough into 16 walnut-sized balls. Dip one side of each one into the reserved almonds. Place balls 2 cm apart, almond-side-up, on the baking tray.

Bake for 8–10 minutes until well risen and golden brown. Leave to cool on tray for 1 minute, then transfer to a wire rack to cool completely. Dust with a little icing sugar just before serving, if desired. Store in an air-tight jar or tin.